Even with its unconventional ingredients, this Passover crisp tastes as delicious as the ones I make the rest of the year.

RECIPE INSTRUCTIONS
1. Heat oven to 350°F. Spray an 8-inch square baking pan with no-stick cooking spray.
2. Make crisp: Combine apples, sugar, cranberries, jam, potato starch, cinnamon, and lemon juice in a large bowl. Stir and scrape the mixture into the prepared pan and spread evenly.
3. Make topping: Combine matzo cake meal, brown sugar, pecans, cinnamon, oil, and water in a medium bowl. Stir or blend with fingers until crumbly and sprinkle evenly over the fruit mixture.
4. Bake on the middle shelf of the oven until the top is golden and apples are tender, about 30 minutes. Serve warm.

INGREDIENTS
Crisp
3 cups sliced and peeled apples
⅓ cup sugar
⅓ cup dried cranberries
¼ cup peach or apricot jam
2 tablespoons potato starch
½ teaspoon ground cinnamon
1 tablespoon lemon juice
Topping
¾ cup matzo cake meal
½ cup packed brown sugar
¼ cup chopped pecans
½ teaspoon ground cinnamon
3 tablespoons vegetable oil
2 tablespoons water

NOTES
Serves 8

Prep Time: 23 minutes
Cook Time: 30 minutes

*Image originally appeared in the March/April 2008 issue of Jewish Living Magazine – Photographed by Lucy Schaeffer